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Butternut Squash Soup

“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?”
A.A. Milne, Winnie-the-Pooh

Sharing another Fall inspired recipe with you today! This is one of my most favorite soups! It is very light and clean tasting! I make it a few different ways, today I am sharing one of the simplest. It makes a healthy snack and a pretty tasty lunch paired with a salad. ENJOY!

Debbi K.

Butternut Squash Soup

1 butternut squash, peeled and cut into chunks (you can purchase it all cut up in your grocery store)

2 potatoes, peeled and cut into chunks

1/2 small onion

1 garlic clove minced

1 tsp Better than Bouillon chicken base

splash of olive oil

Kitchen Basics Chicken Stock

Place the prepared squash and potatoes on a baking sheet and drizzle with olive oil. Bake at 400 for 45 minutes. While that roasts, place a splash of olive oil in small saucepan, add in the onion, garlic and chicken base. Saute until the onion is translucent, this won’t take long. Once all veggies are done, place together in a blender. Add in the chicken stock. I don’t measure, some days I like a thick soup and some days I want a thinner soup. Star with a little, blend then you can always add more. BE VERY CAREFUL when blending hot soup in a blender, it can splash out at you even after you have stopped the blender, use caution. ENJOY!

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